Low Carb No Bake Chocolate Tart with Raspberries - My PCOS Kitchen - An overhead photograph of a chocolate tart.
Print Pin
5 from 1 vote

No Bake Chocolate Tart with Raspberries

A decadent dairy free and sugar free raspberry chocolate tart.
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 slices
Calories 335kcal
Author Mira

Ingredients

  • 500 g raspberries

Almond Flour Pie Crust (Dairy Free Version)

Dairy Free Keto Chocolate Mousse

Instructions

Almond Flour Pie Crust

  • Preheat the oven to 180C/350F.
  • Add all of the ingredients into a food processor and pulse until perfectly combined and a ball is formed. You can also mix everything with your hands and knead until fully combined.
    Now, you can make two 8 inch pies with this dough, or 6 small pies. In the pictures, I made one 8 inch tart and three 5 inch tarts.
    Press the dough with your hands into a mold of your choice, preferably one with a loose bottom so that you can easily take it out of its mold later.
    Make sure the dough is distributed evenly everywhere. With a fork, gently stab the dough in different places to create small air pockets.
    Place it in the oven and bake for 15 minutes.
    Take out of the oven and let cool completely before pouring the chocolate mousse inside.

Dairy Free Keto Chocolate Mousse

  • Add the coconut milk to a small pot and put to boil. Once boiling, turn off the heat and set aside.
    Add the unsweetened baking chocolate, cocoa powder, erythritol and stevia powder to a powerful blender. I used my blendtec. Pulse for about 20 seconds to break the chocolate apart. You want it to just break apart enough so that you don't have huge chocolate parts left. When your chocolate is either all powder or the size of chocolate chips, it's fine.
    Add the eggs and blend for a minute. You'll now have a thick chocolate cream.
    Take the small opening off the lid, and while the blender is running, pour the hot milk inside in a slow and steady stream. Don't stop the blender and pour all of the milk in. Let it continue running for another 30 seconds after you've finished adding the cream and that's it.  The hot milk will cook the eggs so you do not have to worry about eating raw eggs. Please do not cook it in the oven.
    Your chocolate mousse will resemble chocolate liquid. 

Raspberry Chocolate Tart

  • Place all of the raspberries inside the tart crusts.
  • Carefully pour in the chocolate mousse over the raspberries until they are completely covered.
  • Transfer the tarts into the fridge and let cool 2 hours before slicing or serving!

Notes

You cannot leave out the erythritol or stevia in the chocolate mousse recipe. You NEED it.  The unsweetened baking chocolate will not be sweet enough without them so make sure you use both sweeteners.
**I do not use cups when making sweets and baked goods as the cup size and the weight of the ingredients differ per region, climate and altitude.  I have provided the metric and imperial conversions and they are available in grams and ounces.**

Nutrition

Serving: 1slice | Calories: 335kcal | Carbohydrates: 17.18g | Protein: 9.83g | Fat: 27.34g | Saturated Fat: 11.33g | Polyunsaturated Fat: 1.72g | Monounsaturated Fat: 2.67g | Cholesterol: 78mg | Sodium: 38mg | Potassium: 101mg | Fiber: 9.8g | Sugar: 3.93g | NET CARBS: 7.38g